Garlic and garlic components have recently been proposed as ruminal activity modulators to reduce the enteric methane emissions of ruminants, but little is known of their influence on milk coagulation properties, nutrient recovery, cheese yield, and sensorial and rheological characteristics of milk and cheese. The present study assessed the effects of garlic and diallyl sulfide supplements on dry matter intake (DMI), productive performance, milk coagulation properties, cheese yield, milk and cheese sensory profiles, and rheological characteristics. Four dairy cows were fed a total mixed ration either alone (control) or supplemented with 100 or 400 g/d of garlic cloves or 2 g/d of diallyl sulfide in 4 consecutive experimental periods in a 4 × 4 Latin square design. The diallyl sulfide dose was established to provide approximately the same amount of allyl thiosulfinate compounds as 100 g of fresh garlic cloves. The total mixed ration was composed of 0.29 corn silage, 0.23 corn-barley mixture, 0.17 sunflower-soybean mixture, 0.12 alfalfa hay, 0.12 grass hay, 0.04 sugar beet pulp, and 0.02 other additives, and contained 0.253 starch, 0.130 crude protein, and 0.375 neutral detergent fiber, on a dry matter basis. Each experimental period consisted of 7 d of transition and 14 d of treatment. On d 18 and 21 of each period, milk samples (10 L) were collected from each cow for chemical analysis and cheese-making. The organoleptic properties of the milk and 63-d-ripened cheeses were assessed by a panel of 7 trained sensory evaluators. The experimental treatments had no effects on DMI, milk yield, feed efficiency (milk yield/DMI), milk coagulation properties, nutrient recovery, or cheese yield. Garlic-like aroma, taste, and flavor of milk and cheese were significantly influenced by the treatments, particularly the highest dose of garlic cloves, and we found close exponential relationships between milk and cheese for garlic-like aroma (R² = 0.87) and garlic-like flavor (R² = 0.79). Diallyl sulfide and 400 g/d of garlic cloves resulted in lower pH, shear force, and shear work of ripened cheeses compared with the other treatments. Garlic cloves and diallyl sulfide had opposite effects on cheese color indices. We conclude that adding 400 g/d of garlic to the feed of lactating dairy cows highly influences the sensory and rheological characteristics of cheese.

大蒜和大蒜成分最近被提出作为瘤胃活性调节剂，以减少反刍动物的肠甲烷排放，但是鲜少知道它们对牛奶的凝结特性，营养回收，奶酪产量以及牛奶和奶酪的感官和流变特性的影响。本研究评估了大蒜和二烯丙基硫醚补充剂对干物质摄入量（DMI），生产性能，牛奶凝结特性，奶酪产量，牛奶和奶酪感官特征以及流变特性的影响。在4个4个4拉丁方形设计中，在4个连续的试验阶段中，分别给4头奶牛饲喂总混合日粮（单独）（对照）或补充100或400 g / d的大蒜丁香或2 g / d的二烯丙基硫。确定了二烯丙基硫化物的剂量以提供与100克新鲜蒜瓣大致相同量的烯丙基硫代亚磺酸盐化合物。总混合日粮由0.29玉米青贮饲料，0.23玉米-大麦混合物，0.17向日葵-大豆混合物，0.12苜蓿干草，0.12草干草，0.04甜菜浆和0.02其他添加剂组成，并包含0.253淀粉，0.130粗蛋白，和0.375中性洗涤剂纤维（以干物质计）。每个实验期由过渡期7天和治疗期14天组成。在每个时期的第18和21天，从每头母牛收集牛奶样品（10升）以进行化学分析和奶酪制作。由7名训练有素的感官评估人员对牛奶和63-d-成熟奶酪的感官特性进行评估。实验处理对DMI，牛奶产量，饲料效率（牛奶产量/ DMI），牛奶凝结特性，营养回收或奶酪产量。牛奶和奶酪的大蒜样香气，味道和风味受到处理的影响，特别是大蒜丁香的最高剂量，并且我们发现牛奶和奶酪之间的大蒜样香气有密切的指数关系（R² = 0.87）和类似大蒜的香气（R ² = 0.79）。与其他处理相比，二烯丙基硫醚和400 g / d大蒜丁香导致成熟奶酪的pH值，剪切力和剪切功降低。蒜瓣和二烯丙基硫化物对奶酪的颜色指数有相反的影响。我们得出的结论是，泌乳奶牛的饲料中添加400 g / d大蒜会极大地影响奶酪的感官和流变特性。